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“Chef, Instructor” will never be replaced by robots.
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Job Description
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Job Details
- The SOC (Standard Occupational Classification) code is 35-1011.00
- The Mean Annual Wage in the U.S. is $ 47,390.00
- The Mean Hourly Wage is $ 22.00
- Currently, there are 134,190 people on this job
☝️ Information based on the reference occupation “Chefs and Head Cooks”.
Also Known As…
- Chefs and Head Cooks
- Line Cook
- Head Cook
- Executive Sous Chef
- Executive Chef (Ex Chef)
- Corporate Executive Chef
- Cook
- Chef
- Certified Executive Chef (CEC)
- Banquet Chef
- Wedding Cake Designer
- Sushi Chef
- Sous Chef
- Second Baker
- School Cafeteria Head Cook
- Salad Chef
- Pie Maker
- Personal Chef
- Pastry Cook Apprentice
- Pastry Cook
- Pastry Artist
- Passenger Vessel Chef
- Pantry Chef
- Menu Planner
- Master Chef
- Kitchen Supervisor
- Kitchen Manager
- Kitchen Chef
- Head Pastry Chef
- Head Chef
- Head Baker
- Culinary Specialist
- Culinary Chef
- Culinary Artist
- Cooking Chef
- Cook Manager
- Confectioner
- Chocolatier
- Chief Cook
- Chef, Instructor
- Chef Manager
- Chef de Froid
- Chef de Cuisine
- Cake Mixer
- Cake Maker
- Cake Icer
- Cake Froster
- Bread and Pastry Baker
Tasks for “Chef, Instructor”
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Check the quantity and quality of received products.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Record production or operational data on specified forms.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Determine how food should be presented and create decorative food displays.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Demonstrate new cooking techniques or equipment to staff.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Arrange for equipment purchases or repairs.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Meet with sales representatives to negotiate prices or order supplies.
Related Technology & Tools
- Melon ballers
- Strainers
- Grills
- Bone saws
- Rotisserie units
- Commercial coffee grinders
- Box graters
- Mandolines
- Personal computers
- Cappuccino makers
- Convection ovens
- Knife sharpeners
- Parisian cutters
- Pressurized steam cookers
- Waffle makers
- Woks
- Griddles
- Blenders
- Desktop computers
- Serrated blade knives
- Pizza ovens
- Food shredders
- Braziers
- Fruit zesters
- Instant-read pocket thermometers
- Cake decorating tools
- Oyster knives
- Steam tables
- Carbonated beverage dispensers
- Apple corers
- Juice extractors
- Fire suppression blankets
- Ice shaving or crushing equipment
- Meat thermometers
- Paring knives
- Kitchen fire extinguishers
- Kitchen tongs
- Gas ovens
- Broilers
- Electric ovens
- Gas-powered deep-fat fryers
- Slicing machines
- Boning knives
- Meat grinders
- Blast chillers
- Rice cookers
- Gas stoves
- Vegetable peelers
- Portion scales
- Dry or liquid measuring cups
- Garbage compactors
- Sieves
- Juice dispensers
- Double boilers
- Refrigerator thermometers
- Conveyer ovens
- Vegetable brushes
- Mixers
- Ice-making machines
- Steam kettles
- Food smokers
- Rolling pins
- Cream whippers
- Sifters
- Bread slicers
- Commercial microwave ovens
- Commercial coffeemakers
- Commercial dishwashers
- Kitchen shears
- Hot dog cookers
- Food dicers
- Meat slicers
- Toasters
- Infrared heat lamps
- Laptop computers
- Plane graters
- Chefs' knives
- Electric deep-fat fryers
- Pasta machines
- Salamanders
- Food processors
- Electric stoves
- Culinary Software Services ChefTec
- Nutrition analysis software
- Barrington Software CookenPro Commercial
- Microsoft Office
- Email software
- Microsoft Excel
- EGS F&B Control
- Internet browser software
- Google spreadsheet
- GNOME Gnutrition
- Delphi Technology
- Axxya Systems Nutritionist Pro
- Microsoft PowerPoint
- Menu planning software
- Sage MAS 90 ERP
- Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
- EGS CALCMENU
- ADP eTIME
- SoftCafe MenuPro
- ReServe Interactive
- CostGuard
- Microsoft Word